Blend the crepe ingredients in a blender and pour onto Teflex covered dehydrator trays, creating thin circles, about 6 - 8 inches in circumference. Also to dry for several hours, until firm but soft. Peel away the teflex backing and return to the dehydrator for another couple of hours. Make sure the crepe is still pliable and not overly dried.

Fill crepe with Key Lime filling and top with kiwi's & a drizzling of Irish Spring Compote puree.